Nashville Hot Chicken Sandwich

Quick facts

Ingredients

• 4 boneless skinless chicken thighs
• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 tsp kosher salt
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Neutral oil for frying
• 3 tbsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/3 cup hot frying oil
• 4 brioche buns
• Dill pickle slices

Step-by-step method

1. Combine buttermilk, hot sauce and salt. Add chicken and refrigerate 30 minutes to 4 hours.

2. Whisk flour, cornstarch, paprika, garlic powder and pepper. Dredge chicken firmly in the mixture.

3. Heat 1 1/2 inches oil to 350°F. Fry chicken in batches 6–8 minutes, turning once, until deeply golden and 165°F inside.

4. Mix cayenne, brown sugar, smoked paprika and garlic powder in a heatproof bowl. Carefully whisk in 1/3 cup hot frying oil.

5. Brush the spicy oil over the fried chicken while hot.

6. Toast buns lightly, add chicken and pickles, and serve immediately.

Tips for the best result

• Chicken thighs stay juicier than breasts.
• Keep oil near 350°F so the crust stays crisp.
• Reduce cayenne by half for medium heat.

Storage and reheating

Refrigerate chicken up to 3 days. Reheat on a rack at 375°F until hot and crisp.

Approximate nutrition per serving

Approximately 610 calories per serving. Nutrition is an estimate and varies with brands, portion size and substitutions.